Club Sandwich España

Ingredients

1½ cups Mayonnaise
¾ cup Parsley, chopped
2 Tbsp. Ground cumin
24 slices Thick-sliced Applewood Bacon
12 Large eggs
24 slices Country or hearty bread, toasted
1 lb. 8 oz. Serrano ham, very thinly sliced
12 slices Manchego cheese, sliced
4 large Tomatoes, cut in 6 slices each
12 Crisp lettuce leaves

Directions

1. Prepare flavored mayonnaise: Blend mayonnaise, parsley, and cumin. Refrigerate until needed.
2. Heat a large nonstick pan over medium-high heat. Cook bacon until crisp; reserve and keep warm.
3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Or cook beaten eggs scrambled egg or omelet-style, until firm throughout with no visible liquid egg remaining.
4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 heaping tablespoon of mayonnaise mixture. Top one slice with 1 oz. ham, 1 oz. cheese, 1 egg, 2 slices bacon, 2 slices tomato, and 1 lettuce leaf. Top with remaining bread slice. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Confetti Egg Wrap

Ingredients

1½ cups Fresh or frozen broccoli cuts
12 Large eggs
1 tsp. Onion salt
½ tsp. Pepper
1½ cups Fully-cooked ham, diced
¾ cup Canned diced green chilies
3 cups Cheddar cheese, shredded
12 Tortillas (6″ size)
1½ cups Salsa (if desired)

Directions

1. Cook broccoli to crisp-tender; drain and keep warm.
2. Beat together eggs, onion salt, and pepper. Scramble eggs in spray-coated pan over medium heat until eggs are soft.
3. Stir in broccoli, ham, chilies, and cheese. Continue cooking until eggs are firm throughout with no visible liquid egg remaining. Keep warm.
4. Portion ¾ cup egg mixture into each tortilla; roll up cigar-style.
5. Serve each wrap with 2 tablespoons salsa, if desired. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Grilled Sausage and Cheddar Panini

Ingredients

24 large Eggs
¾ cup Milk
Salt and Pepper (to taste)
Butter (as needed)
24 slices Cheddar cheese
24 Sausage patties, cooked and kept warm
24 large Sourdough bread slices

Directions

1. In large bowl, beat eggs, milk, salt, and pepper; keep refrigerated until service.
2. For each sandwich, pour ½ cup egg mixture in buttered 6-inch pan over medium heat. Cook until firm throughout with no visible liquid remaining.
3. Layer each sandwich: bread, cheddar slice, 2 sausage patties, eggs, cheddar slice, bread.
4. In spray-coated panini machine, cook sandwiches until cheese melts and sandwiches are deep golden brown. (If using a grill pan, press/weigh-down sandwiches using smaller heavy pan.) Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Herbed Egg Salad

Ingredients

24 Large Hard-cooked eggs, peeled
1½ cups Red onions, chopped
1½ cups Celery, chopped
3 cups Mayonnaise
1/3 cup Dijon mustard
3 Tbsp. Fresh thyme, chopped
3 Tbsp. Italian parsley, chopped
3 Tbsp. Fresh dill, chopped
Salt and Pepper (to taste)
12 large slices Multi-grain bread, toasted
8 cups Mixed green salad

Directions

1. Using a box grater, grate eggs across the coarsest section.
2. Add eggs, onions, and celery to a bowl. In separate bowl, blend mayonnaise, mustard, thyme, parsley and dill. Mix eggs and mayonnaise mixture. Season to taste with salt and pepper. Refrigerate until serving.
3. Portion about ¾ cup egg salad onto each slice (whole or split) toast. Serve open-face with 2/3 cup favorite mixed greens. Serve immediately. Serves 12.

San Antonio Egg Sandwich

Ingredients

1½ cups Mayonnaise
1 Tbsp. Ground cumin
1 Tbsp. Fresh cilantro, chopped
2 tsp. Lemon juice
1 tsp. Cayenne pepper
12 Whole-grain or regular Kaiser rolls, halved (4″ size)
12 Large eggs
3 Large tomatoes, sliced 1/4-inch thick
4 Avocados, sliced 1/4-inch thick
3 cups Taco cheese, shredded*
4 cups Iceberg lettuce, shredded

Directions

1. Make Pico Sauce: Blend mayonnaise, cumin, cilantro, lemon juice, and cayenne pepper. Refrigerate until needed.
2. Grill or brown cut sides of rolls until golden.
3. Scramble eggs in spray-coated pan over medium heat until firm throughout with no visible liquid egg remaining. Keep warm.
4. Portion about ¼ cup (1 cooked egg) on bottom half of each roll.
5. Top each egg with 1 tomato slice and 2 avocado slices.
6. Sprinkle ¼ cup taco cheese evenly over each sandwich; broil just until cheese melts.
7. Top with 1/3 cup lettuce.
8. Spread 2 tablespoons Pico Sauce on grilled top roll half. Close sandwich; serve immediately.
   Serves 12.

*Cheese slices may also be substituted.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Gado Gado Salad

Ingredients

3 Tbsp. Peanut oil
4 Shallots, sliced thin
3 cloves Garlic, sliced
2 small Jalapeño peppers, chopped and seeded (if desired)
3 Tbsp. Raw palm sugar or light brown sugar
2 Tbsp. Tamarind paste, dissolved in ¼ cup boiling water
2″ piece, Ginger, peeled and grated
1-t tsp Red chili paste
1 tsp. Salt
1 lb. Peanut butter, crunchy
3 Tbsp. Ketchup
14oz Coconut milk
2 oz Lemongrass (tender inside part only)
12 Large Hard-cooked eggs, peeled and quartered
12 oz. Romaine or butter lettuce hearts, wedged
3 oz. Celery hearts or fennel, sliced
2 large Sweet bell peppers, cut in strips
1 lb. 8 oz. Green beans, blanched and chilled
1 cup Green onions, trimmed and chopped
8 oz. Cherry tomatoes

Directions

1. Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.
2. Stir in jalapeños; cook 1 minute. Add sugar and tamarind dissolved in water. Cook and stir until pan is almost dry; cool.
3. Combine ginger, chili paste, salt, peanut butter, catsup, coconut milk and lemongrass in blender. Mix together. Add shallot-garlic mixture; blend until smooth.
4. Serve family-style on a large platter by arranging eggs, lettuce and vegetables creatively or portion individually on a lunch plate: 1 oz. lettuce, 1 egg (4 quarters), 1 tablespoon celery hearts, 2 to 3 tablespoons bell peppers, 2 oz. each green beans and sweet potatoes, 1 tablespoon green onions and a cherry tomato. Serve immediately with peanut sauce. Serves 12.

Lobster-Stuffed Deviled Eggs

Ingredients

12 oz. Lobster, fresh or frozen (thawed)
12 Large Hard-cooked eggs, halved
1/3 cup Mayonnaise
1/3 cup Sour cream
2 tsp. Lemon juice
1½ tsp. Hot pepper sauce
½ tsp. Garlic powder
1½ Tbsp. Parsley, chopped
1½ Tbsp. Fresh Tarragon, chopped
24 small Tarragon Sprigs
Salt and Pepper (to taste)
Paprika (as needed)

Directions

1. Chop lobster meat, saving 24 small pieces for garnish.
2. Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce, and garlic powder; mix until yolks are smooth. Fold in lobster, parsley, and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
3. Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika. Serve immediately. Serves 12.

Ham & Egg Rolls

Ingredients

24 Large eggs, beaten
1 lb. Cream cheese, softened and cut in cubes
1 lb. Fully-cooked ham, finely diced
1 cup Green onions, sliced
2 tsp. Cajun or Creole seasoning
24 Egg roll wrappers (6½” size)
1/3 cup Water
Vegetable oil (for frying, as needed)
24 oz. Sweet and sour sauce

Directions

1. Cook and scramble eggs over medium heat until firm throughout with no visible liquid egg remaining. Transfer to bowl.
2. Gently mix in cream cheese, ham, green onions, and seasoning. Use immediately or refrigerate until needed.
3. Lay out egg roll wrappers; brush edges with water.
4. Divide and portion filling (approximately 1/3 cup) across widest part of each egg roll wrapper. Roll up egg roll-style, sealing edges.
5. Deep-fry at 350°F for 3 to 4 minutes until thoroughly heated and golden brown; drain.
6. For each serving, portion 2 rolls with 2 oz. sauce. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Egg Drop Soup

Ingredients

1 gal. Chicken broth
12 Egg whites
Salt and Pepper (to taste)
2 cups Trimmed and sliced shiitake mushrooms
½ cup Chopped green onions
¼ cup Chopped cilantro

Directions

1. In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.
2. To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Spinach Pesto Salad

Ingredients

1½ cups Parmesan cheese, grated
1 cup Olive oil
½ cup Red wine vinegar
½ cup Pine nuts, chopped
2 tsp. Garlic, minced
¼ cup Fresh basil leaves, chopped (if dried, use 1 Tbsp.)
4½ qt. Baby spinace leaves, rinsed (approx. 1 lb.)
12 Large hard-cooked eggs, sliced
¼ cup Slivered almonds, toasted
¾ cup Real bacon bits

Directions

1. Blend together cheese, oil, vinegar, pine nuts, garlic, and basil. Warm in saucepan over low heat.
2. Pour warm dressing over spinach; toss gently.
3. For each serving, portion about 1-1/2 cups salad, 1 sliced egg, 1 teaspoon almonds, and 1 tablespoon bacon bits onto plate. Serve immediately. Serves 12.